INGREDIENTS (round form with a diameter of 17cm):
- 240 g spelt flour
- 1 tsp baking powder
- 1 tsp baking soda
- 180 ml carob molasses
- 180 ml water or very thin vegetable milk
- 60 ml oil
- pinch of dried vanilla or grains from 1 vanilla pod
- 1-2 rhubarb pods
- 2 buds dried lavender
PREPARATION:
Wash the rhubarb, dry and cut into 1 cm pieces.
Set the oven at 180 ° C.
Sift the dry ingredients into a large bowl and mix, add torned lavender buds and mix well.
In the second bowl, combine the wet ingredients (oil, syrup and water or milk).
Pour wet ingredients to dry ingredients and stir vigorously with a whisk, until the mass is smooth.
Pour the mass into the mold, sprinkle with rhubarb on top and put in a preheated oven.
Bake 45 minutes, check with a stick, when it comes out clean and dry, take out the cake and cool it for a while before serving.
Enjoy ☺
